• The monthly packaging world
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• s.230
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• pp.66-71
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• 2012

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.713-729
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• 2020

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F₀ (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F₀ value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F₀ value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F₀ value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F₀ value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F₀ value increased. The total alkane content decreased as the F₀ value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F₀ value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F₀ value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.187-194
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• 1986

For the purpose of obtaining basic data which can be applied to evaluate the quality of the retortable pouch and tin-plated canned product, the canned sardine and the retort pouched sardine were prepared and compared in terms of thermal sterilization times required and product duality during storage. Retort pouched sardine required $20\%$ less thermal sterilization time than the canned sardine. Volatile basic nitrogen (VBN) and amino nitrogen ($NH_2-N$) contents in both canned and retort pouched sardine showed little difference during processing and storage. During storage, peroxide value (POV) and thiobarbituric acid (TBA) value of the canned sardine had a slightly higher value compared to the retort pouched sardine, but acid value (AV) revealed little difference between both canned and retort pouched sardine. Trimethylamine (TMA) content of the both canned and retort pouched sardine showed little difference during processing and storage. The inosinic acid (IMP) content in canned and retort pouched sardine was $8.39{\sim}9.80{\mu}mole/g$ range, and had no significant change during processing and storage. The retort ponched sardine revealed a smaller reduction in polyenoic acid than the canned sardine during processing and storage. Among the TPA (texture profile analysis) parameters, hardness maintained a slightly higher value in the retort pouched sardine than in the canned sardine. Color values showed that the retort pouched sardine was generally lighter than the canned sardine. In sensory evaluation, the retort pouched sardine was scored slightly higher, in most cases, for color, flavor, texture, taste and overall acceptance than the canned sardine. It was concluded from the results that the retort pouched sardine was at least equal to the canned sardine in product quality.

• Journal of Industrial Technology
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• v.3
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.772-778
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• 1996

In order to investigate changes of flavor during food sterilization in retortable pluches, a model food system consisting of 50% chicken breast meat, 1% salt and 49% chicken stock was analyzed before and after retorting using GC and GC-MS. In the analysis of the volatile components collected by the nitrogen purge and trap technique before and after retorting, a total of 53 peaks were observed on chromatograms and 42 peaks were identified. Among the 42 peaks identified were 17 caused by aldehydes, 9 by hydrocarbons, 8 by alcohols, 6 by ketones, 1 by furan and 1 by terpene. Analysis of the data obtained from our model food system strongly suggested that the compounds responsible for retort flavor are 2-heptanone, 2-pentyl furan and various ketones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.254-261
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• 2014

In order to optimize process conditions for manufacturing retorted Kimchi soup by using stationary and rotary types systems were applied for sterilization process. For investigating the differences in heat penetration characteristics during sterilization, Kimchi soup was packed into retort pouches, and sterility ($F_0$ value) at various positions in the product was measured through a wireless $F_0$ sensor. Heat penetration characteristics were significantly affected by sterilization method. From data analysis, optimum ranges of sterilization temperature and time was determined to be $120.7^{\circ}C$, 13 min for rotary type and $120.7^{\circ}C$, 20 min for stationary type. At those conditions, they had similar sterility ($F_0$ value). The results showed that rotation provides faster heat penetration and more uniform sterility than various positions of the product. These results derived a lot of advantages from related industry. For instance, many of the more viscous semi-liquid products and heat sensitive natural products could be sterilized in the lager pouch sizes without overcooking or scorching. Hence, current study suggests that rotary type retort would make it possible not only to reduce processing times as 35~45%, but also to improve the quality of product as overall taste, flavor, color, and texture with significant difference (p<0.05).

• Preventive Nutrition and Food Science
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• v.20 no.1
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• pp.60-66
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• 2015

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of $F_0$ among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and $F_0$ were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% ($R^2=0.975$). The changes in nodal temperature and $F_0$ caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%.